Ravioli Yogurt Soup

Hello Dear Friends,

Do you remember the thimble soup with ravioli that I prepared the other day? It had a very unique flavor.

When there was a little smaller ravioli left in the freezer (you can't throw it away, it won't feed anyone if you cook it :)) I decided to try a different version this time. Since yoghurt soups are more refreshing in the summer heat, this time I prepared ravioli yoghurt soup. As a matter of fact, at first I thought it would sound like a little watery ravioli, but it certainly didn't. Thanks to chickpeas, its satiety has also increased.

In thimble soup As I explained, you can find tiny ravioli in big markets. It can also happen in some mantıs. If there is no boiled chickpeas in the freezer, you can soak it the night before and boil it in the morning.

Love…

Materials: 

• 1 cup of small ravioli (half of regular ravioli)
• 1 cup boiled chickpeas
• 5-6 glasses of water + 1 meat bouillon

For dressing:

• 1,5 glasses of yoghurt
• 1 egg yolk
• 2 tablespoons of flour

For service:

• 1 tablespoon of butter + 2 tablespoon of olive oil
• dried mint + paprika

How to Make Manti Yogurt Soup Recipe?

1. Take 5 cups of hot water and bouillon into the pot. Add the ravioli and let it boil over medium heat.
2. When the ravioli starts to soften, add the chickpeas. Whisk the yoghurt, egg yolk and flour in a deep bowl while the chickpeas and ravioli are cooking on low heat.
3. Add 2 scoops of the water from the boiling soup to the yoghurt seasoning and whisk well.
4. Add the seasoning you whipped to the soup and mix it (you can add water here if you want), cook it for 4-5 minutes after boiling until it thickens.
5. Take olive oil, butter, mint and chili pepper in a coffee pot. Cook on low flame until fragrant. Divide the soup into bowls and serve with the sauce.